Nolen Gurer Bhapa Sandesh (Steamed Cottage Cheese Fudge with Date Palm Jaggery)
Nolen Gurer Bhapa Sandesh. A mellifluous symphony of homemade chhana and the divine nolen gur. Steamed over a languorous flame to sublime perfection.
Ingredients
- 500 g homemade chana
- 2/3 cup full cream milk
- 200 g nolen gur or liquid date palm jaggery
- 1 tbsp arrowroot powder or plain flour
- ghee for greasing
Instructions
- Take the chana and arrowroot powder in a flat surface and knead it with the heel of your palm. About 4-5 minutes or so till your palm is almost oily.
- Now add the gur to the chana, mix well and continue to knead for another 5 minutes, the gur is completely incorporated into the chana and the mix is smooth
- Add milk and whisk it with a hand blender for a minute or so. If you like it sweeter, feel free to indulge - add some more gur !!
- Take a steel container with a tight lid, grease with very little ghee.
- Gently spread the chana mixture onto the greased container, make the top even with a spatula. Close the lid.
- Place the container in a steamer, steam for 35-40 minutes. Check with a skewer. Switch off the flame, allow to stand on the stove for another 10 odd minutes.
- Once the container has cooled to room temperature, leave it in the refrigerator for 2 to 3 hours.
- Remove from the refrigerator, use a sharp knife to cut them into 1 inch squares. Serve chilled.
Notes
I have used a 8 x8 " square tin here for this recipe.